Fried Apple Pie

5-Spice Pumpkin Pie

Spiced Pecans Turkey Gravy Bourbon Vanilla Cranberry Sauce

Candied Yams

Garlic Whipped Potatoes

Crispy Autumn Brussels Sprouts

Fried Cauliflower

Baked Halibut

Cider Braised Pork Shank

Slow Roasted Herb Butter Turkey Breast

Hen of the Woods

Sweet Fennel Sausage, Shrimp, Lemon Butter

DPNB Rigatoni

Candied Pumpkin Seeds, Bayley Hazen Blue Cheese, Bacon

Roasted Butternut Squash Fiji Apple Soup

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char siu pork belly & crispy softshell crab baos

with Goosefeather Barbecue 5-Spice and Brown Butter Labne 💛

Sweet Summer Corn

with Singapore Chili and Sesame Leaf 🧡

Crispy Softshell Crab Steamed Bao

Stone Brewing, 'Fear Movie Lions'

Elysian, 'Night Owl', Seattle, WA

Firestone Walker, 'Mind Haze', Paso Robles, CA

Cigar City Brewing, 'Maduro', Tampa, FL

Doc's Cider, 'Pear', Warwick, NY

Hofbräu, Hefeweizen, Munich, DE

Founders Brewing Co, 'All Day'

In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add the diced apples and cook, stirring occasionally, for 4–5 minutes until they begin to soften.

Cook apples

Add the 3 tablespoons granulated sugar, 1 tablespoon packed brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon cornstarch to the skillet. Stir to coat the apples and continue cooking 2–3 minutes until juices are slightly thickened and the apples are tender but still hold shape.

Remove from heat and stir in 1 teaspoon lemon juice. Transfer the filling to a bowl and let it cool to room temperature (about 20–30 minutes). Chilled filling will help prevent dough from getting soggy when assembling.

Prepare work surface: Lightly dust a clean counter with 2 tablespoons flour. If using store-bought dough in a sheet, unroll and, if needed, roll to roughly 1/8-inch thickness. Keep dough cold but pliable.

Cut dough into rectangles approximately 4 x 6 inches (you should get about 6–8 rectangles depending on package). Keep scraps covered with plastic to prevent drying.

Spoon about 2 tablespoons of the cooled apple filling onto the center of each rectangle, leaving a 1/2-inch border around the edges. Do not overfill — excess filling will leak during frying.

Brush the edges with the beaten egg (egg wash). Fold each rectangle over the filling to form a turnover (4x3 shape) and press edges firmly to seal. Use a fork to crimp the edges, creating a tight seal and decorative edge. Vent the top with 2 small slits to allow steam to escape.

Place assembled pies on a parchment-lined baking sheet and chill in the refrigerator for 15–20 minutes. Chilling firms the dough and reduces oil absorption during frying.

Just before frying, lightly brush the tops with the remaining beaten egg and sprinkle the 1 tablespoon granulated sugar evenly over the tops.

Heat oil: Pour 3 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Attach a candy or deep-fry thermometer and heat the oil to 350°F (175°C). If you don’t have a thermometer, heat oil over medium until a small piece of dough sizzles and browns in about 30–45 seconds.

Fry pies in batches (do not overcrowd). Gently lower 2–3 chilled pies into the oil with a slotted spoon or spider. Fry for about 2–3 minutes per side, turning once, until golden brown and puffed. Total fry time should be 4–6 minutes depending on size and dough thickness.

Remove pies with a slotted spoon and drain on a wire rack set over a baking sheet lined with paper towels. While still warm, you can dust with a little extra sugar if desired.

To serve: Place one warm fried apple pie on a dessert plate. Add one scoop of vanilla ice cream beside or on top of the pie. Drizzle 1 tablespoon warm caramel sauce over the ice cream and pie. If you like a sweet-salty contrast, finish with a light sprinkle of flaky sea salt to taste.

Granny Smith apples (peeled, cored, small dice)

Granulated sugar

Brown sugar (light, packed)

Ground cinnamon

Ground nutmeg

Cornstarch

Lemon juice

Unsalted butter

All-purpose flour (for dusting and optional rolling)

Store-bought pie dough (or refrigerated puff pastry), rolled to 1/8 inch

Large egg (beaten for egg wash)

Granulated sugar (for sprinkling)

Neutral frying oil (vegetable, canola, or peanut), for deep frying

Vanilla ice cream (to serve)

Caramel sauce (store-bought or homemade), warm

Flaky sea salt (optional, to taste)

Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). Fit the prepared 9-inch pie crust into a 9-inch pie dish, crimping the edges as desired. Chill the crust in the refrigerator while you make the filling to help prevent shrinking.

Prep oven and crust

In a medium bowl, whisk together granulated sugar, light brown sugar, sea salt, Chinese five-spice powder, ground cinnamon, and ground ginger until evenly combined.

Mix dry spices and sugars

In a large mixing bowl, add the pumpkin puree and whisk until smooth. Add the eggs one at a time, whisking thoroughly after each addition so the mixture is even and slightly aerated.

Combine pumpkin and eggs

Stir the dry sugar-spice mixture into the pumpkin-egg mixture. Add the vanilla extract, then gradually whisk in the evaporated milk and heavy cream until the filling is fully combined and smooth. Pass the filling through a fine-mesh sieve into a clean bowl if you prefer an extra-smooth custard.

Finish filling

Remove the chilled crust from the refrigerator and gently pour the filling into the crust, smoothing the top. Bake at 425°F (220°C) for 15 minutes to set the edges, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the center is mostly set but still has a slight jiggle (a knife inserted near the center should come out clean with just a few moist crumbs).

Fill and bake

Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for 2 hours to finish setting, then refrigerate for at least 4 hours (or overnight) before serving to achieve a clean slice.

Cool

Scoop vanilla ice cream into 4 serving bowls or plates (one generous scoop per person plus an extra for sharing). If using, sprinkle toasted chopped pecans over each scoop and drizzle with a teaspoon of maple syrup or caramel.

Serve each slice of chilled 5-Spice Pumpkin Pie with a scoop (or more) of vanilla ice cream on the side. The contrast of warm-spiced pumpkin and cold vanilla is classic — allow guests to add the ice cream on top if they prefer.

prepared 9-inch pie crust (store-bought or homemade)

canned pure pumpkin puree

granulated sugar

light brown sugar, packed

sea salt

Chinese five-spice powder

ground cinnamon

ground ginger

vanilla extract

large eggs

evaporated milk

heavy cream

good-quality vanilla ice cream

toasted chopped pecans (optional)

maple syrup or caramel (optional)

Place the cubed yams in a medium pot and cover with about 1 inch of cold water (approximately 4 cups). Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Do not overcook — they should hold shape. Drain thoroughly and set aside.

Parboil the yams

In a small saucepan over medium heat, melt 6 tablespoons butter. Add 3 tablespoons packed dark brown sugar, 2 tablespoons pure maple syrup, and 1 tablespoon light corn syrup. Stir until sugar dissolves and mixture is glossy, about 2–3 minutes. Stir in 1 tablespoon fresh orange juice, 1 tablespoon bourbon, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring mixture just to a gentle simmer for about 1 minute to meld flavors, then remove from heat.

Prepare the glaze

Preheat oven to 375°F (190°C). Transfer drained yams to a 9x9-inch (or similar) shallow baking dish. Pour the warm glaze evenly over the yams and toss gently with a spoon to coat — try not to break cubes. Arrange yams in a single layer as much as possible. Cover loosely with foil and bake 15 minutes. Remove foil, baste with pan juices, and bake uncovered another 10–12 minutes until glaze is bubbly and beginning to caramelize around edges. If you prefer a deeper caramelization, broil on high for 1–2 minutes while watching closely.

Combine and bake

Let the yams rest 5 minutes in the dish so glaze sets. Taste and adjust seasoning with a pinch more salt if needed. If the glaze seems thin, spoon some of the reduced pan sauce over the yams before serving. Transfer to the family-style serving platter or serve straight from the baking dish.

Finish

While the yams bake during the second bake stage, prepare the pecans. Preheat a small skillet over medium heat. Melt 1 teaspoon butter, add 1 cup pecan halves and toast, tossing frequently, 2–3 minutes until fragrant. Sprinkle 1 tablespoon dark brown sugar and 1/4 teaspoon ground cinnamon over the pecans, toss to coat and cook 30–45 seconds until sugar melts and coats the nuts. Remove from heat and sprinkle 1/4 teaspoon coarse sea salt, toss and spread on parchment to cool. Break into clusters as desired.

When ready to serve, scatter the spiced pecans evenly over the glazed candied yams, or serve on the side so guests can add to taste.

yams (or large sweet potatoes), peeled and cut into 1-inch cubes

unsalted butter

dark brown sugar, packed

pure maple syrup

light corn syrup (or additional maple syrup)

fresh orange juice

bourbon

ground allspice

ground nutmeg

kosher salt

freshly ground black pepper

water (for parboiling)

pecan halves

dark brown sugar

coarse sea salt

Place peeled and cubed potatoes in a large pot. Add cold water to cover the potatoes by about 1 inch. Add 1 tablespoon kosher salt. If roasting garlic for sweeter, mellower flavor: preheat oven to 400°F (200°C), toss peeled garlic cloves with 1 tablespoon olive oil, place on parchment-lined sheet and roast 20–25 minutes until soft and lightly caramelized; then cool slightly. If not roasting, add peeled garlic cloves directly to the pot with the potatoes so they will cook and soften in the boiling water.

Prepare potatoes and garlic

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a fork slides through easily, about 15–20 minutes depending on cube size. If you added raw garlic into the pot, the garlic should be soft and mashable at the same time the potatoes are done.

Cook

While the potatoes cook, combine butter, milk, and heavy cream in a small saucepan and warm over low heat until the butter melts and the mixture is hot but not boiling. If using cream cheese, add it to the warm dairy so it softens and will incorporate easily. Keeping the dairy warm prevents cooling the potatoes when you mix them.

Warm dairy

Drain the cooked potatoes and garlic well in a colander, then return them to the hot pot. Place the pot back on the still-warm burner for 30–60 seconds to evaporate any excess surface moisture, shaking the pot gently to avoid sticking.

Drain and return

For the creamiest texture, use a potato ricer or food mill to press the potatoes and garlic back into the hot pot. If you prefer a slightly heartier texture, use a sturdy potato masher. Gradually add the warm butter-dairy mixture to the potatoes while mashing/whipping. Start with about half the liquid, then add more until you reach the desired consistency. If the mixture seems too thick, stir in up to 1/4 cup warm water. If you want silkier whipped potatoes, use an electric hand mixer on low speed and whip briefly—avoid overmixing which can make potatoes gluey. Incorporate the optional cream cheese now if not already melted into the dairy.

Mash and whip

Taste and add 1 teaspoon salt (adjust to preference) and 1/2 teaspoon freshly ground black pepper, mixing thoroughly. If you roasted the garlic, taste for sweetness and add a touch more salt if needed.

Season

Transfer the whipped potatoes to a warmed serving bowl or platter. Make a shallow well down the center and add 1 tablespoon of butter to melt on top if desired. Sprinkle chopped fresh chives or parsley evenly over the surface. Serve immediately, family-style, with serving spoons so guests can help themselves.

Finish and serve family-style

To hold for up to 1 hour, keep the potatoes in a covered warm dish in a low oven (200°F/95°C). For longer holding or make-ahead, cool, refrigerate in an airtight container, then reheat gently in a saucepan over low heat with a splash of milk or cream, stirring until smooth.

Make-ahead and reheating tip

Yukon Gold potatoes (or Russet), peeled and cut into 1–1.5 inch cubes

Whole garlic cloves, peeled

Kosher salt (for cooking potatoes)

Whole milk

Heavy cream

Cream cheese, softened (optional for extra creaminess)

Salt (to taste)

Freshly ground black pepper (to taste)

Chopped fresh chives or parsley (for garnish)

Extra-virgin olive oil (optional, for roasting garlic instead of boiling)

Warm water (if needed to loosen potatoes)

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and set a wire rack on top if you have one (rack helps crisping but is optional).

Trim and halve the Brussels sprouts: cut off the stem end and remove any yellow outer leaves. Slice each sprout in half lengthwise so cut side will contact the pan.

Place the halved sprouts in a large bowl. Add 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss to coat thoroughly and let sit 5 minutes to allow salt to draw out moisture for better browning.

Spread the sprouts cut-side down in a single layer on the prepared baking sheet or rack. Avoid overcrowding — use two sheets if necessary. Roast in the preheated oven for 20–25 minutes, undisturbed, until the cut sides are deep golden-brown and outer leaves are crisp. If using a rack, check for even browning and rotate the pan at 12 minutes.

If you prefer extra-crispy edges, switch oven to broil for the last 1–2 minutes, watching carefully to prevent burning. Remove from oven and transfer sprouts to a large shallow serving platter while still hot.

While sprouts roast, finely mince the shallot. Place minced shallot in a small bowl with 1 tablespoon red wine vinegar and 1 teaspoon maple syrup; let sit 5 minutes to mellow and slightly pickle the shallot.

If your dried cherries are very dry, soak them briefly: place 1/2 cup dried cherries in 2 tablespoons warm water for 5 minutes, then drain. This plumps them slightly and makes them juicier in the dish.

In a small skillet over medium heat, toast 1/4 cup sliced almonds, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and set aside.

Combine the drained cherries and pickled shallot (including any remaining vinegar) in a small bowl. If you like a bit more sweetness or gloss, stir in the 1 teaspoon maple syrup now. Taste and adjust: add a pinch of salt or a few drops more vinegar if needed.

Scatter the cherry‑shallot mixture over the hot roasted Brussels sprouts on the serving platter so the heat softens the cherries and warms the shallot. Sprinkle toasted almonds, 2 tablespoons finely grated Parmesan (if using), and 2 tablespoons chopped fresh parsley evenly across the sprouts.

Serve family-style immediately while hot and crisp. Provide extra salt and black pepper at the table. Leftovers keep refrigerated up to 2 days; re-crisp briefly in a 400°F oven for 5–8 minutes before serving.

Brussels sprouts

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Dried tart cherries (unsweetened or lightly sweetened)

Shallot

Red wine vinegar

Maple syrup

Toasted sliced almonds

Finely grated Parmesan (optional)

Fresh parsley, chopped

Cut the cauliflower into bite-sized florets, keeping pieces roughly uniform (about 1–1.5 inches). Bring a large pot of salted water to a gentle boil. Add the florets and blanch for 2 minutes to slightly tenderize. Immediately transfer to an ice bath to stop cooking and drain well. Pat dry with kitchen towels — removing surface moisture helps the batter adhere and prevents oil splatter.

Trim and blanch

Let florets rest on a paper towel-lined sheet for 10 minutes to remove excess water. If very wet, gently press with additional paper towels.

Drying

In a medium bowl combine flour (or GF blend), cornstarch, rice flour (if using), baking powder, salt, pepper, garlic powder, and paprika. Whisk to blend. Crack the egg into a separate small bowl and beat lightly. Add the beaten egg and cold water to the dry mix and whisk until a slightly thick, smooth batter forms (consistency should coat the back of a spoon but still drip). For a vegan batter, replace egg with 1 tablespoon aquafaba and 1/4 cup extra non-dairy milk and whisk.

Batter

Place panko breadcrumbs (and parmesan, if using) in a shallow dish and stir to combine. Line a plate or baking sheet for battered florets to rest briefly before frying.

Breading setup

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (about 1.5 cups for a medium pan). Heat over medium-high until it registers 350–365°F (175–185°C) on a thermometer, or until a small drop of batter sizzles and rises immediately.

Heat oil

Working in batches to avoid crowding (3–5 florets per batch depending on pan size), dunk each dried cauliflower floret into the batter, letting excess drip off, then press into the panko mixture to coat evenly. Carefully lower into the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch depending on size. Maintain oil temperature; adjust heat up or down to keep it in the 350–365°F range. Remove with a slotted spoon to a wire rack set over a baking sheet (not paper towels, to keep crust crisp).

Coat and fry

While still hot, sprinkle the fried cauliflower with the finishing 1/2 tsp salt and chopped parsley. If using grated parmesan, sprinkle immediately after frying so it adheres slightly.

Whisk together yogurt, mayonnaise, sriracha, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve. If serving gluten-free or vegan, ensure chosen components comply.

Serve the fried cauliflower hot with lemon wedges and the dipping sauce on the side. Provide extra napkins — best eaten immediately for maximum crunch.

cauliflower florets (trimmed, bite-sized)

all-purpose flour (or gluten-free 1:1 blend)

cornstarch

rice flour (optional — for extra crispness)

baking powder

cold water

large egg (omit for vegan — use non-dairy milk + 1 tbs aquafaba)

salt

black pepper

garlic powder

paprika (smoked or sweet)

panko breadcrumbs (use gluten-free panko for GF)

finely grated parmesan (optional — omit for V)

fresh parsley (chopped)

lemon wedges (for serving)

salt (for finishing)

plain yogurt or vegan yogurt

mayonnaise or vegan mayo

sriracha or hot sauce

lemon juice

neutral vegetable oil (canola, grapeseed, or peanut)

Preheat the oven to 400°F (205°C). Pat halibut fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Drizzle 2 tbs olive oil over the fillets and rub to coat evenly.

Goosefeather

Fried Apple Pie

5-spice Pumpkin Pie

Candied Yams

Garlic Whipped Potatoes

Crispy Autumn Brussels Sprouts

Fried Cauliflower

Baked Halibut

Cider Braised Pork Shank

Slow Roasted Herb Butter Turkey Breast

Hen Of The Woods

Dpnb Rigatoni

Roasted Butternut Squash Fiji Apple Soup

Traditional Gift Card

Egift Card

Char Siu Pork Belly & Crispy Softshell Crab Baos

Sweet Summer Corn

Crispy Softshell Crab Steamed Bao

Stone Brewing, 'fear Movie Lions'

Elysian, 'night Owl', Seattle, Wa

Firestone Walker, 'mind Haze', Paso Robles, Ca

Cigar City Brewing, 'maduro', Tampa, Fl

Doc's Cider, 'pear', Warwick, Ny

Hofbräu, Hefeweizen, Munich, De

Founders Brewing Co, 'all Day'